Alsadik Shawrma: 111 Years On The Go.
When Mohammad Sadik Alkabaz(1853_1963) in Arabic(محمد صديق الخباز)left Damascus in 1873 heading to Istanbul to make a living he didn't expect to come back 27 years later and establish his little shawrma(grilled meat)shop in 1906 that he started a tradition in culinary style eatery that will spread all over the Middle East.
He worked hard in Istanbul changing crafts until he settled at a shawrma shop where he learned the art of making shawram to perfection but since there is nothing like home he packed up returning to his birth place Damascus and kissing its soil upon arrival to start a new life. He rented a small shop in Downtown and used his acquired skills and dedication to make the first shawrma in Syria. He would collect fire wood and prepare his meals from tender lamb meat seasoned with his special spice mix trying to serve a meticulously assembled meal in a simple menu adding kebba and freshly made salad and yogurt drink to customers pouring in to try the newly made addition to the local cuisine. He lived a long fruitful life working till his last days when he died at the age 110 years.
His shop is still open in the same original place doing business as ever with the same simple menu and the secret recipe and run by a fourth generation of his descendants who are loyal to his honesty and integrity.
I ate my first meal at this shop 40 years ago as I was attending a summer course in the capital as a teenager and still remember the crowds that used to stand up in lines to try the famous sandwich. Every time I come back the taste is the same attesting to the premium quality of the craftsmanship of the dynasty.
When I met Ayman Alkabaz, a fourth generation young man of the Sadik family today he explained to me that the tradition continues.
He added that in 1996 the family members decides to convert their ancient Arabic house, a 400 years old gorgeous piece of history to a serve-in diner to meet the ever expanding demand.
He adds: We operate the original shop,serving chicken shawrma in Downtown with the same quality to provide a more economic alternative for our customers who can`t afford the more pricey lamb meat.
We keep the menu as simple as it was when my great grand father established the business, he adds. Quality is our prime concern where there is no comprise.
The setting in this historic house is quiet and aesthetic with the central pond and soothing water sounds adding a romantic side to the elegant dining experience.
Many people learned the art of making shawrma at the hands of this master and went to spread the knowledge opening hundreds of restaurants across the country and abroad but nothing is like the original taste.
As I finished my meal and talking to the staff at this place one of them took me to the large hall to show me this huge mirror that is as old as the place made with walnut wood and ornaments and kept in perfect condition.
What an amusement. I pondered at this “historic experience”. Not many places anywhere in the world offer you such an authentic meal in a place that witnessed the echos of time and history.
